Test Bank For Foodservice Management Principles and Practices 12th Edition By Monica Theis

Table of Contents

Foodservice Management: Principles and Practices

Chapter Title Page
Part 1 The Foundations
1 The Foodservice Industry 1
2 The Systems Approach 8

Part 2 The Fundamentals

3 Food Safety 15
4 Facility Sanitation and Worker Safety 22
5 The Menu 28

Part 3 The Operational Functions

6 Purchasing 35
7 Receiving, Storage, and Inventory 42
8 Production 48
9 Service 54

Part 4 The Facilities

10 Facilities Planning and Design 60
11 Equipment and Furnishings 68
12 Resource Conservation 76

Part 5 The Management Functions

13 Organizational Design 83
14 Leadership 92
15 Human Resource Management 101
16 Performance Improvement 108
17 Financial Management 115
18 Marketing 122

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